To keep this Chicken Piccata Paleo and Whole30, I used almond flour. The trick is to puree the almond flour a second time in the food processor to get it super fine. I seasoned with salt and pepper, dredged in the super-fine almond flour, and browned on both sides. Then deglazed the pan and made a lovely sauce with onions, garlic, capers, stock and lemon. The outcome is absolutely delectable and would have made fabulous leftovers, but we ate every bit!
Paleo Chicken Piccata
- 8 chicken thighs on the bone
- 1 cup almond flour, ground extra fine in food processor
- 3 Tablespoons oil of your choice (best used for high heat)
- 5 Tablespoons clarified butter
- 1 small onion, sliced
- 4 cloves garlic
- 3 shallots sliced thin
- 1 cup chicken stock
- 3 lemons
- 1 Tablespoon capers
- 2 dashes of coconut aminos
- Kosher salt and black pepper
- Chopped herbs of your choice
Salt and pepper the chicken thighs well and dip in super fine almond flour, coating evenly. Shake off any extra.
Put a large saucepan over medium high heat. When warm, add butter and oil. When melted and mixed together, add the chicken thighs and brown each side, at least 4 minutes a side. After both sides are browned, continue to cook until cooked thoroughly. Total cooking time should be about 15 minutes. Remove the chicken and set aside on a warmed plate.
Remove any almond flour bits left behind in pan. Add a tad more oil and cook onion and garlic until translucent. Then deglaze the pan by adding chicken stock and lemon juice. Turn the heat up and let the liquid reduce by half. then add a tablespoon or w of clarified butter.
Add capers and the chicken back to the pan, spooning the reduced sauce over. Add salt and pepper to taste and top with chopped herbs.
Additionally – If you want to use chicken breasts, I suggest using cutlets and following the recipe much the same way. Brown the chicken on each side, being careful not to burn the almond meal, about 3 minutes a side. Then stick them in a 350 F oven for about another 5-6 minutes. Total cooking time is about 10 minutes.